We make a bunch of different cookies and breads for Christmas, but there are three that seem to be all-time favorites: Spritz, Neapolitan, and Gumdrop.
I wanted to share these recipes and a couple quick tips we’ve found helpful over the years.
1 cup softened butter
2/3 cups sugar
3 egg yolks
1 tsp vanilla
2 ½ cups flour
Mix butter and sugar together until creamy. Add egg yolks and vanilla and mix well. Add flour and stir by hand. Load dough into a cookie press and press cookies onto a baking sheet. Bake at 350 degrees for 3-5 minutes or until very lightly browned on the bottom.
We found a short-cut! Instead of using a cookie press, we rolled the cookies into balls and pressed them with decorative bowls that have beautiful patterns! We found these at a thrift store. The bowls can also be used for dips, candy or nuts.
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp almond extract
5 drops red food coloring
1 /2 cup walnuts, finely chopped
1 sq baking chocolate
Melt chocolate, then cool to room temperature. Mix together flour, baking powder and salt in small bowl and set aside. In medium bowl, beat butter for 30 seconds. Add sugar and beat until fluffy. Add egg and vanilla and beat just until combined. Slowly add flour mixture until combined. Slowly add flour mixture, beating on medium speed until combined. Line a 9″ by 5″ loaf pan with waxed paper, allowing ends to hang over the sides. Divide dough in to three portions. To 1 portion, add almond extract and red food coloring and mix well; pat into the bottom of the loaf pan. To 2nd portion, add nut meats and mix well. Pat on top of pink layer. To 3rd portion, add melted chocolate and mix well. Pat onto nut layer. Cover and chill at least 4 hours or until dough is firm enough to slice. Remove dough from pan by lifting the waxed paper. Cut dough in half,lengthwise, then slice each half crosswise into 1/8″ to 1/4″ thick sliced. Place cookies 1″ apart on an ungreased cookie sheet. Bake at 350 degrees for 9 minutes. Leave cookies on the cookie sheet for 1 minute before removing to a cooling rack.
This year we rolled the dough into long ropes instead of patting it into a loaf pan. We were happy with the results!
1 cup of butter
1 cup of powdered sugar
1 tsp vanilla
2 1/4 cups flour
2 cups spiced gum drops – cut
Cut gumdrops into fourths, using flour and a sharp knife. Creamer butter and sugar well. Blend in egg and vanilla. Add flour and mix well. Stir in gumdrops. Divide dough into thirds, roll into 10″ ropes and wrap in waxed paper. Chill at least 3 hours. Cut 1/8″ slices and bake on an ungreased cookie sheet at 325 degrees for 12 minutes or until delicately browned on the edges.
As you may have noticed, we use old cookie tins to store and display our cookies for Christmas. They are colorful, Christmas-y, and keep the cookies fresh and safe! (Safe, as in the dogs can’t open them) We find our old tins at thrift stores and rummage sales.
Hope you try the recipes and enjoy them!